As their name suggests, I didn’t set out to make these particular muffins. These muffins are a product of their circumstances, namely the presence of overripe bananas, leftover coconut from a failed macaroon project (which I might tell you about someday, once I recover), a desire to do a little more baking before it gets too hot, and an impulse purchase of almond meal.
These muffins are not flashy or fancy; they would not get your attention at the bakery or at brunch. These are the one-dish casseroles of muffins. I don’t like my pastries particularly sweet to begin with (give me a scone over a muffin any day, and please, leave off that glaze business) and these are a nice balance between a “traditional” muffin and the bran-heavy sort you feel noble for choking down but never enjoy. I hope you enjoy these.
What’s in the Cupboard? Muffins
- 1 1/2 cups mashed banana
- 1/2 cup plain 2% greek yogurt
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- 3/4 cup whole wheat flour
- 3/4 cup almond meal
- 1/4 cup ground flax seed
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup shredded coconut
- 1/2 cup oatmeal
Preheat oven to 350 degrees. Prepare a 12-muffin tin with oil (spray canola worked fine on my nonstick tin) or line with papers.
In a large bowl, stir together the banana, yogurt, eggs, vanilla, and honey. In a separate bowl, sift together the flour, almond meal, flax seed, baking powder, baking soda, and salt. Fold the dry ingredients into the wet until just combined. Gently stir in the coconut and oatmeal.
Portion into 12 muffins cups. Bake at 350 degrees for 30 minutes. Let cool completely before turning out of the tin.